Semolina coconut cake step-by-step recipe with photos.
I had no idea that a cake could be baked with semolina until I got to taste this at a friend’s place. I instantly fell in love with it. I baked it the very next day, but with a twist – I added desiccated coconut to it. This dense, eggless cake is absolutely delicious – moist in the center and crispy on the top. You must try it yourself to believe how good this is!
Semolina or suji or rava is coarsely ground purified cream of wheat made with durum wheat, a hard type of wheat. Semolina is high in gluten and is used for making many Indian savoury and sweet dishes.
To make this cake, I soak semolina in milk. I then combine self-raising flour with sugar and spices. Once I incorporate the dry ingredients into wet ingredients, I add some nuts, raisins, and desiccated coconut. Baked to perfection, this cake tastes absolutely amazing and very different from the regular cakes we bake. Do give it a try.
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Semolina coconut cake step-by-step recipe with photos
1. Soak semolina in milk
2. Coat nuts with some flour and mix desiccated coconut
3. Combine flour with rest of dry ingredients
4. Mix dry & wet ingredients, nuts and desiccated coconut
5. Pour into a lined cake tin and bake
Semolina coconut cake